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Strawberry Shortcake Layer Cake Recipe

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★★★★★

4.8 from 127 reviews

This Strawberry Shortcake Layer Cake combines the light and fluffy texture of a classic white cake with the fresh sweetness of macerated strawberries and the rich creaminess of a stabilized whipped cream frosting. Topped with buttery baked shortbread crumbs for a delightful crunch, this layered dessert is perfect for special occasions or a delightful treat to impress guests with a homemade bakery-style cake.

Ingredients

Scale

White Cake

  • 2 1/2 Cups (265g) sifted cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 Cups (300g) granulated sugar
  • 1/2 Cup (113g) unsalted butter, room temperature
  • 4 large egg whites, room temperature
  • 1/2 Cup (120ml) vegetable oil
  • 1 Tbsp pure vanilla extract
  • 1 1/4 Cups (300ml) full-fat buttermilk, room temperature (see notes for DIY)

Baked Shortbread Crumbs

  • 3/4 Cups (90g) cake flour
  • 2 1/2 Tbsp (32g) granulated sugar
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 3 Tbsp (42g) unsalted butter, melted
  • 1/2 tsp pure vanilla extract

Strawberries

  • 3 Cups (480g) sliced fresh strawberries
  • 2 Tbsp (40g) strawberry jam
  • 1 Tbsp (13g) granulated sugar

Whipped Cream Frosting

  • 1 tsp unflavored gelatin
  • 1 1/2 Tbsp cold water
  • 1 1/2 Cups (360ml) heavy whipping cream, cold
  • 1/2 Cup (60g) powdered sugar
  • 1 tsp pure vanilla extract

Instructions

  1. Make the White Cake: Preheat the oven to 350°F (177°C) and prepare cake pans by spraying with baking spray and lining with parchment paper. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter until creamy. Add sugar and beat until light and fluffy, scraping down as needed. Add egg whites one at a time, mixing just until combined. Add vegetable oil and vanilla and beat on high for 1 minute. Turn mixer off and add dry ingredients all at once, mixing on low until just combined. Slowly pour in buttermilk, continuing to mix at low speed until batter is uniform. Divide batter into pans and bake 28-32 minutes. Cool in pans 5 minutes, then on wire rack completely.
  2. Make the Shortbread Crumbs: Preheat oven to 250°F (121°C) and line a baking sheet with parchment paper. Whisk together cake flour, sugar, baking powder, and salt. Add melted butter and vanilla extract. Mix with a spatula, then form clusters with hands. Spread clusters on baking sheet and bake 30 minutes. Cool completely.
  3. Prepare the Strawberries: In a medium bowl, combine sliced strawberries, strawberry jam, and granulated sugar. Let sit at room temperature or refrigerate to macerate while making frosting.
  4. Make the Whipped Cream Frosting: Chill a metal mixing bowl. Sprinkle gelatin over cold water and whisk until dissolved. Let gelatin set 5 minutes. In chilled bowl with paddle attachment, combine heavy cream, powdered sugar, and vanilla on low speed. Beat on high until thickened but before soft peaks form (~1 min). If gelatin is set, warm briefly to liquify but keep cool, then whisk smooth. With mixer on low, drizzle gelatin into cream. Increase speed to medium-high and beat until stiff, fluffy peaks form (~2 min). Use immediately.
  5. Assemble the Cake: Level cooled cake layers as desired. Place first layer on cake board or stand. Spoon some strawberry juice from macerated berries onto cake as a soak. Fit piping bag with Wilton Tip 6B and pipe shells along outer edge and inner center of cake layer. Spoon about 1/3 cup strawberries over frosting and sprinkle shortbread crumbs over strawberries. Repeat process with remaining layers and fillings. Garnish with chamomile flowers if desired.

Notes

  • To make DIY full-fat buttermilk: Combine 1 cup whole milk with 1 tablespoon white vinegar or lemon juice. Let sit for 5-10 minutes before using.
  • Ensure all ingredients for cake are at room temperature for best mixing results.
  • Chilling the mixing bowl and cream for the frosting helps in achieving stiffer peaks.
  • Baked shortbread crumbs add delightful texture and can be stored airtight for up to 1 week.
  • Use fresh, ripe strawberries for best flavor and natural sweetness.
  • Gelatin in the whipped cream stabilizes the frosting, keeping it fluffy for decorating and serving.

Keywords: Strawberry Shortcake, Layer Cake, White Cake, Whipped Cream Frosting, Fresh Strawberries, Shortbread Crumbs, Dessert Cake

Find it online: https://messykitchenmagic.com/strawberry-shortcake-layer-cake-recipe/